Smoky Spiced Chickpeas in Tomato Sauce come together in about 20 minutes. Serve over piles of fluffy couscous, rice, or potatoes for a delicious, easy, and flavourful dinner!
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OK, so let's take a moment to talk about these Smoky Spiced Chickpeas in Tomato Sauce. THE FLAVOUR: Smoky from the fire-roasted tomatoes, garlicky, and spicy with turmeric, chili powder, cumin, cinnamon, and paprika. THE TEXTURE: Chunky juicy bites of diced tomatoes and tender, turmeric-stained chickpeas. It's warming, rich, pleasantly spiced, and just YUM.
My favourite way to enjoy this is piled on a bed of fluffy couscous. The two work so well together and I love that you can just pour some boiling water over couscous, leave it for 5 minutes and it's done with no real cooking. It's also great with rice, potatoes, or quinoa, and pretty much any vegetable side although steamed broccoli is usually my go-to.
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Chickpeas - Canned or home-cooked chickpeas.
- Fire-roasted tomatoes - Using fire-roasted tomatoes makes such a difference in this recipe! Choose diced tomatoes for their chunky firmish texture.
- Spices - Cumin, turmeric, cinnamon, chili powder, and paprika give us loads of flavour. Note that the chili powder is North American chili powder. If you are in the UK or Europe you need to make a small but important modification. Details are in the recipe notes.
- Olive oil - If you're oil-free you can easily omit the oil in this one and saute with a few drops of water instead.
Let's Make Smoky Spicy Chickpeas!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Saute the onions until translucent.
2 - Add the garlic, then the spices and tomato paste, and cook until fragrant and darkened slightly.
3 - Finally add the tomatoes and chickpeas and simmer for about 15 minutes before serving.
Recipe
Smoky Spiced Chickpeas in Tomato Sauce
Author:Ingredients
- 1 tablespoon olive oil , (saute with a few drops of water for oil-free)
- 1 medium onion diced
- 4 cloves garlic minced
- 2 teaspoons chili powder (American style - see notes if using UK/European chili powder)
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon tomato paste
- 2 x 14oz cans chickpeas (2 x 398ml/400g cans in Canada/UK)
- 2 x 14oz cans diced fire roasted tomatoes (2 x 398ml/400g cans in Canada/UK)
INSTRUCTIONS
- Saute the onion in the olive oil over medium heat until translucent.
- Add the garlic and spices and cook for one minute more before adding the tomato paste. Stir for another few minutes until the tomato paste darkens in color.
- Drain the chickpeas and add them to the pan along with the diced tomatoes, then simmer for about 15 minutes until heated through and fragrant.
NOTES
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Michelle says
I made this over the weekend. It's super easy to pull together with pantry ingredients and tastes delicious. I will be making this again, for sure!